Recipe: Yummy Tangy Peri Peri Chicken Livers

Tangy Peri Peri Chicken Livers. This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal.

The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago. Since I was not so fond of livers I ordered the spiced rice and the husband ordered the chicken livers in a thick spicy sauce accompanied by Portuguese bread. Sauté the onion in the oil. You can have Tangy Peri Peri Chicken Livers using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tangy Peri Peri Chicken Livers

1. Prepare 5 ml of olive oil.
2. Prepare 10 g of onion.
3. It's 3 g of crushed garlic.
4. Prepare 50 g of chicken livers.
5. It's 10 g of cocktail tomatoes.
6. Prepare 40 ml of mozambique peri peri sauce.
7. It's 30 ml of fresh cream.
8. It's 30 ml of mayonnaise.
9. It's 1/2 of ciabata bread.
10. Prepare 5 g of butter.
11. Prepare 1 g of garlic.

Add the cayenne pepper or peri-peri. Add the chicken livers and stir-fry over high heat until just cooked. To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Add the chicken livers and brown slightly.

Tangy Peri Peri Chicken Livers instructions

1. Fry the onions and garlic in the olive oil over medium heat until it's translucent in colour.
2. Add the chicken livers and let it cook through for about 5 minutes..
3. Add the cocktail tomatoes and cook further for 1 minute.
4. Add the Mozambique Peri Peri sauce and Fresh cream. Let it cook for another 5 minutes..
5. Lastly stir in the NOLA Original Mayonnaise..
6. Slice the Ciabatta and toast it on a grill plate or griller. Meanwhile combine the butter and garlic. Once it is toasted spread the ciabatta with the garlic butter. NOTES: Garnish the plate with brunoise of tomato and micro herbs. ENJOY .

Stir in the sweet chili sauce and the hot peri peri sauce. Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook until just golden, then add the chillies Return the saucepan to a low heat and add half the peri-peri sauce and the yoghurt or cream. Taste to see if you would like more.